I am a culinary expert and food writer with 3+ years of professional kitchen experience across classical French technique, contemporary European cuisine, and international food culture. I holds a Diplôme de Cuisine from Le Cordon Bleu, Paris, and a postgraduate certificate in Food Science and Nutrition from the University of Gastronomic Sciences, Italy. My work covers recipes, cooking techniques, ingredients, food history, nutrition, and global food trends. With professional kitchen experience in Paris and London, she brings practical expertise in pastry, bread making, sauces, and flavour development. I have published 50+ kitchen-tested recipes and articles and is a member of IACP.